So, I made chicken cordon bleu based on this recipe, but because I did not follow the recipe as stated, I gave it a lower rating. I knew that a chicken breast with a flour coating and no bread crumbs was not the kind of cordon bleu I was looking for, so I coated my chicken breast in beaten eggs and seasoned bread crumbs after butterflying it and stuffing it. Rather than cook it in the sauce, I pan seared the breasts, and finished them in the oven at 350 degrees. I also added the juice of one lemon and double the amount of wine in the sauce because I thought it would compliment the chicken breast better. Thanks for the great jumping off point!
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So, I made chicken cordon bleu based on this recipe, but because I did not follow the recipe...